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Old 11-29-2010, 02:23 PM   #226
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POLENTA CON GORGONZOLA (LOMBARDY)



INGREDIENTS:
Crop Flour: 10,5 ounces
Gorgonzola ( http://en.wikipedia.org/wiki/Gorgonzola_(cheese) ): 7 ounces [By the way: I live less than 2 miles from the city where this kind of cheese has been invented. ^o^]
Butter: 3,5 ounces
Water: 1 liter
Rock Salt

PREPARATION:
- Warm the salted water;
- Pour the flour slowly, and keep beating it with a wooden spoon;
- Keep whipping for 40-50 minutes;
- Pour in a low dish and let it cool down for 30 minutes;
- Melt the butter and use it to melt the diced Gorgonzola;
- Once the Gorgonzola gets creamy, turn the flame off;
- Cut the Polenta in slices, place them in the dishes and pour some Gorgonzola cream on the slices.

ENJOY.
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Last edited by Jigen; 11-29-2010 at 02:29 PM.
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Old 12-03-2010, 01:40 PM   #227
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We will definitely try that.

I make the Gorganzola cream sauce all the time, but we dip it with bread.

Gorgonzola + butter + heavy cream. It's hard to go wrong there.

Keep them coming, Jigen.

- Jim
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Old 12-03-2010, 02:00 PM   #228
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Yum we have polenta a lot, we just call it mamaliga( kids are half Romanian), and we usually have it with bean soup. I think we will try this soon. Thanks Jigen!
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Old 12-05-2010, 03:24 AM   #229
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Originally Posted by smithnwesson View Post
We will definitely try that.

I make the Gorganzola cream sauce all the time, but we dip it with bread.

Gorgonzola + butter + heavy cream. It's hard to go wrong there.

Keep them coming, Jigen.

- Jim

I sure will! I had this dish last monday, and I tought It would have been a good idea to share the recipe. The ingredients can be easily found even in the US. Except Gorgonzola, I'm afraid.
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Old 12-05-2010, 03:25 AM   #230
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Originally Posted by cinnamitch View Post
Yum we have polenta a lot, we just call it mamaliga( kids are half Romanian), and we usually have it with bean soup. I think we will try this soon. Thanks Jigen!
Thanks. ^_^ I always fear that in the U.S. you couldn't find Gorgonzola and other Italian products.
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Old 12-06-2010, 09:13 AM   #231
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ABBACCHIO ALLA SCOTTADITO (ROME)



INGREDIENTS:
Spring Lamb
Olive oil
Salt
Pepper

PREPARATION
- Flatten the meat on both sides;
- Brush them - on both sides - with the oil;
- Add salt and pepper;
- Grill them;
- Serve them very hot, and eat them with bare hands if you want to be more traditional. ("Scottadito" in Italian means "Burn-finger")

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Old 12-28-2010, 06:42 AM   #232
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PANDORO (VERONA - VENETO)

The Pandoro is a typical Verones cake, that Italians use to eat on Christmas. It's pretty hard to find the right star-shaped pans to make it, but you can use different kinds of pan, if you can't find the right ones.



INGREDIENTS:
Flour: 1,3 pounds
Butter: 0,5 pounds
Sugar: 6 ounces
Yeast: 1 ounce
Cream: 3,4 fl. oz.
8 eggs
1 lemon
Powdered sugar: 1,8 ounces
A little vanilline

PREPARATION:
- In a pot, add 2,6 ounces of flour, 0,3 ounces of sugar, the yeast and a yolk;
- Mix the compound, adding two tablespoons of warm water (not too hot);
- Cover the compound with a canvas and let it levitate for a couple of hours;
- Prepare 5,5 ounces of flour, 3 ounces of butter, 3 yolks, add the levitated compound and work it;
- Let it levitate for 2 hours;
- Add the rest of the flour, 1,5 ounces of butter, 2,5 ounces of sugar, 1 egg and 3 yolks;
- Work it, and let it levitate again for two hours, covered and in a warm place;
- Work the compound and add the rest of the butter, cream, grated lemon skin, and the vanilline;
- Obtain a soft compound, make two balls o it and plac them in two star-shaped pans, previously buttered and covered with a little flour;
- Let it levitate for two more hours, until the balls fill the pans completely;
- Cook for 40 minutes in the oven, 190C;
- After 20 minutes, lower the temperature to 160C;
- Let it cool down, and dust with the powdered sugar.

ENJOY.
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Last edited by Jigen; 12-28-2010 at 06:45 AM.
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Old 02-10-2011, 06:11 AM   #233
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RICE AND MILK (LOMBARDY)



INGREDIENTS (4 people):
Milk: 50 fl.oz.
Rice: 9 ounces
Butter: 2 ounces
salt
Grated Parmigiano

PREPARATION:
- Boil the milk;
- Add the rice and cook it for 20 minutes;
- After 10 minutes, add the butter and adjust with salt;
- Cook and serve with Parmigiano.
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Old 02-11-2011, 05:36 AM   #234
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PANETTONE (MILAN, LOMBARDY)

Another tipical Italian dish, probably the most known Christmas Italian dish. Or at least, one of the most famous. The preparation is pretty laborious, since it needs at least 3 levitations. If you have the guts to try this recipe, at your own risk. Some historical informations: the original Panettone recipe was invented in XV century, when a young cook whom worked for Ludovico il Moro, Duke of Milan, had to substitute the cake which was supposed to be served on Christmas dinner, but was burned in the oven. The cook had to make another cake with the leftovers in the kitchen.



INGREDIENTS:
White Flour: 25 ounces
Fresh Yeast: 0,8 ounces
Butter: 7 ounces
4 Eggs
2 Yolks
Sugar: 7 ounces
Candied fruit: 3 ounces
Raisins: 3,5 ounces
Salt
Water: 12 fl. oz.

PREPARATIONS:
- The evening before you plan to serve the Panettone, put 3,5 ounces in a pot;
- Melt the yeast in 5 fl. oz. of warm water;
- Add the water to the flour and obtain a smooth compound;
- Cover the dough with a wet canvas (you have to put it in boiling water) and let it rest in a hot place (25C);
- Next morning, add 5 ounces of flour to the dough and work it;
- Cover the dough with a canvas (put in boiling water), and let it rest for 6 hours in a hot place (25C);
- After 6 hours, melt the sugar in the rest of the water and let it cook for 45 minutes, to obtain syrup, and let it cool off;
- Add the eggs, one at a time, and whip it;
- Put some flour on the raisins and candied fruits, so that they remain separated;
- Use a Panettone pan, or use a cylindric pan, 10 cm high and 18 cm in diameter, and cover it with bakery sheet, buttered on both sides;
- Melt the butter;
- In a pot add 14 ounces of flour, make the fountain and place the dough you alterady prepared;
- Pour the butter in the middle of the fountain;
- Mix it;
- Add the syrup and adding the flour from the fountain;
- At the end, add 3,5 ounces of flour and mix until the dough is smoot and not sticky;
- Add raisins and candied fruit;
- Put the dough in the pan and let it levitate for the last time;
- Once the dough levitates over the ledge of the pan, put it in the oven;
- Cook it at 181C and let it cook for 20 minutes;
- Lower the temperature to 160C, for 40 minutes.
ATTENTION: DON'T OPEN THE OVEN!!! Otherwise, the Panettone will deflate.
- Turn off the oven, and let the Panettone rest with the door slightly open;
- Let it cool off, then serve.

ENJOY.
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Old 02-12-2011, 06:30 AM   #235
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SFOGLIATELLE RICCE (NAPLES)



INGREDIENTS
DOUGH:
Manitoba flour: 17,6 ounces
Lard: 6 ounces
Water: 7 ounces
Honey: 0,7 ounces
Salt: 0,2 ounces

- STUFFING
Semolina: 5 ounces
Ricotta: 5 ounces
Powdered sugar: 5,3 ounces
1 egg
Water: 14,5 ounces
Candied Cedar and Orange: 1,6 ounces
Vanillin: 1 bag
Cinnamon
Salt

PREPARATION:
- Work the dough to obtain ball;
- Brush the dough with a little lard;
- Cover with foil paper and let it rest in the refrigerator for 2-3 hours;
- After that, stretch it without dividing it (use a pasta machine);
- Reduce the dough to the thinnest;
- Melt 5,3 ounces of lard;
- Stretch the dough until it's so thin you can see the table under the dough and brush with lard;
- Once you're done with a piece, wrap it on itself, and stretch the next and brush it. Keep this up for the whole thing;
- Complete brushing, wrap it with foil paper, and let it rest in the refrigerator for 24 hours;
- Boil the water with a little salt, then pour the semolina and cook for 5 minutes;
- Cool it off and add the other ingredients for the stuffing, obtaining a smooth compound;
- Take the dough out of the fridge, and cut out medallions 1 centimeters high;
- Shape the medallions to obtain little shells;
- Use a sac-a-poche to fill the shells with the stuffing;
- Bake at 210C per 5 minutes;
- Let it rest for 5 minutes out of the oven;
- Cook for 180C for 25-30 minutes;
- Let them cool off and dust with powdered sugar.

ENJOY.
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Old 02-13-2011, 01:39 AM   #236
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CACIUCCO ALLA LIVORNESE (LEGHORN, TUSCANY)



INGREDIENTS (8 SERVINGS)
Cuttlefish: 2,2 pounds
Squids: 2,2 pounds
Octopus tentacles: 17,6 ounces

Smooth Dogfish (Mustelus mustelus; Palombo in Italian)
Conger (Conger Conger)
Capon (Chelidonichthys Cuculus)
Rockfish (Scorpaena)
Scyllarus arctus
A total 5,5 pounds

Mussels: 9 ounces
Crayfish: 8
Homemade bread: 16 slices
3 canned tomatoes
3 Garlic cloves
1/2 Onion
Sage
1 Branch of Celery
1 Branch of Parsley
Olive oil
Cayenna peppers
Wine: 1 glass
Salt

PREPARATIONS:
- Put the oil in a pot;
- Add the garlic, whole, the washed sage leaves, the minced hot peppers, and let it yellow;
- Add octopus, squids and cuttlefishes, diced, and cook for 15 minutes;
- Add the wine and let it boil off;
- Take the garlic away, add the tomatoes and let it reduce;
- Boil the Rockfish and the Scyllarus arctus with 1/2 onion, parsley and adjust the salt;
- Pass the fishes in the mashed;
- Add it to the mollusc sauce, add the remaining fishes, and cook them;
- Toast the bread slices, put two of them on the side of each dish and serve the Caciucco

ENJOY.
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Old 02-13-2011, 02:24 AM   #237
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CAPRESE CAKE (CAPRI, NAPLES - CAMPANIA)



INGREDIENTS
Butter: 9 ounces
Bitter chocolate: 9 ounces
Peeled almonds: 9 ounces
5 eggs
Sugar: 7 ounces
Powdered sugar

PREPARATION:
- Mince the almonds;
- Mince the chocolate and melt it bain-marie;
- Mix together sugar, butter and yolks;
- Add the chocolate;
- Add the almonds;
- Whip the whites solid, and add the other compound;
- Cover a pan with backing sheets, and pour the mixed compound;
- Cook at 180C for 1 hour;
- Dust with powdered sugar and serve.

ENJOY.
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Old 02-13-2011, 07:43 AM   #238
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SPAGHETTI ALLA PUTTANESCA (NAPLES)



INGREDIENTS:
4 Anchovies salted
2 Garlic cloves
Capers: 1 Spoon
Olive oil: 5 spoons
Black olives: 3,5 ounces
Spaghetti: 14 ounces
Fresh Cayenna peppers
Tomatoes: 1 pounds
Minced Parsley: 2 spoons
Salt

PREPARATION:
- Cut a cross on the top of the tomatoes, and burn them for 1 minute in boiling water;
- Cut the olives in small circles;
- Dice the peppers;
- Wash away the salt from the Anchovies, cut them;
- Mince the garlic;
- Warm the oil in a pan and add garlic, anchovies and peppers;
- Skin the tomatoes and let them drain;
- Mince the capers and add them in the pan;
- Dice the tomatoes and add them to the pan with the olives;
- Dice the tomatoes and add them in the pan cooking them for 15 minutes, low fire, adding parsley;
- Cook the pasta in salted boiling water;
- Strain them AL DENTE, and end the cooking saut in the pan.

ENJOY.
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Old 02-13-2011, 09:08 AM   #239
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Quote:
- Strain them AL DENTE, and end the cooking saut in the pan.
That's a great technique. Return the drained pasta to the (dried) pan that it was cooked in and toss for about 30 seconds over medium heat (until dry). Add about a cup of the sauce and continue to toss for another 30 seconds. This assures that the sauce will adhere to the pasta -- it won't, if the pasta is wet with water.

We fix this dish frequently and almost exactly by your recipe. Now I'm hungry again and we've just had breakfast.

Could you please translate 'puttanesca' into English?

- Jim
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Old 02-14-2011, 08:31 AM   #240
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Originally Posted by smithnwesson View Post
That's a great technique. Return the drained pasta to the (dried) pan that it was cooked in and toss for about 30 seconds over medium heat (until dry). Add about a cup of the sauce and continue to toss for another 30 seconds. This assures that the sauce will adhere to the pasta -- it won't, if the pasta is wet with water.

We fix this dish frequently and almost exactly by your recipe. Now I'm hungry again and we've just had breakfast.

Could you please translate 'puttanesca' into English?

- Jim
I don't think there's a correct translation for "puttanesca" in English.
Thanks for contributing.
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Old 02-14-2011, 03:53 PM   #241
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I don't think there's a correct translation for "puttanesca" in English.
Thanks for contributing.
That's how I make mine too.

I thought 'puttanesca' in English roughly translated to 'whore's sauce'? puttana--meaning 'whore' but there's also disagreement that it could also mean cherubs as they're called 'putti'....
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Old 02-14-2011, 04:03 PM   #242
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Originally Posted by CastingPearls View Post
That's how I make mine too.

I thought 'puttanesca' in English roughly translated to 'whore's sauce'? puttana--meaning 'whore' but there's also disagreement that it could also mean cherubs as they're called 'putti'....

I'll put my money on the whores, not the cherubs.

- Jim
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Old 02-14-2011, 04:05 PM   #243
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Originally Posted by smithnwesson View Post

I'll put my money on the whores, not the cherubs.

- Jim
As I understood it, prostitutes used to make this sauce and leave it near a window for the scent to attract potential clients.
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Old 02-15-2011, 12:25 AM   #244
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Originally Posted by CastingPearls View Post
That's how I make mine too.

I thought 'puttanesca' in English roughly translated to 'whore's sauce'? puttana--meaning 'whore' but there's also disagreement that it could also mean cherubs as they're called 'putti'....
It's an explanation that I heard, too. according to the legend, the inventor of this recipe was the owner of a Brother in Quartieri Spagnoli (Naples), in the early XXth century. Others think that they refer to the clothes these girls used to wear to draw their clients.Otheres refer that maybe the name was given by painter Eduardo Colucci after II World War. Maybe we'll never know it.
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Old 02-15-2011, 12:26 AM   #245
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Originally Posted by smithnwesson View Post

I'll put my money on the whores, not the cherubs.

- Jim
I'd say the same.
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Old 02-15-2011, 12:27 AM   #246
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Originally Posted by CastingPearls View Post
As I understood it, prostitutes used to make this sauce and leave it near a window for the scent to attract potential clients.
Some say that. It's another "legend" about the name of this sauce.
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Old 02-25-2011, 04:58 AM   #247
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CANNOLI SICILIANI (SICILY)



INGREDIENTS:

(FOR THE WRAPPING)
Flour: 14 ounces
Lard: 2,5 ounces
Sugar: 1,5 ounces
2 eggs
1 Egg white
Salt
Bitter cocoa: 0,5 ounces
Marsala wine: 2 ounces
White vinegar: 2 ounces

(CREAM)
Ricotta: 2,2 pounds
Sugar: 1,3 pounds
Powdered cinnamon
Bitter chocolate (In drops): 5,3 ounces
Candied cherries: 2 for each Cannolo
Candied oranges skins: 1 for each Cannolo

Frying oil

PREPARATION:
- To prepare the wrapping: Mix flour, sugar, cocoa and salt;
- Add the lard and mix;
- Add the eggs and keep working, adding the Marsala;
- Obtain a smooth and solid dough;
- Make a ball, wrap it in foil paper, and let it rest in the fridhe for 1 hours;
- Stretch the dough;
- Make out as many discs as you can. Each must be 4 ounces in diameter;
- Whip the egg whites a little;
- Wrap the discs in the oiled shapes, and then brush the discs with the whipped egg white;
- Fry them in hot oil. As soon as they become goldened, put them on absorbing paper, and let them cool down;
- To prepare the cream: If the Ricotta is wet, let it drain to lose the serum;
- Mix the Ricotta with sugar;
- Let it rest for 1 hour and add the cinnamon and the chocolate. Mix;
- Fill the wrapping with the cream, complete adding the cherries on the cream at both sides of the Cannolo;
- Dust them with powdered sugar;
- Complete with candied orange skin.

VARIATIONS: If you want, you can add some chocolate drops to the Ricotta cream.

ENJOY.
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Last edited by Jigen; 02-25-2011 at 05:13 AM.
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Old 02-25-2011, 09:11 AM   #248
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OMG! We love cannoli.
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Old 03-04-2011, 01:10 AM   #249
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BACI DI DAMA (TORTONA, PIEDMONT)



The Baci di Dama (Lady's Kisses) are probably the most famous pastry from Piedmont.

INGREDIENTS
Butter: 5,3 ounces
Chocolate: 5,3 ounces
Flour: 5,3 ounces
Zucchero: 4 ounces
Skinned Almonds: 5,3 ounces
Salt
1 Orange
Vanilla essence: 1 small bottle

PREPARATION:
- Put in a mixer the almonds and the sugar;
- Mix them;
- Put the compound in a pot and add flour and butter;
- Add the orange's grated skin and the vanilla essence;
- Obtain a smooth and soft dough;
- Wrap the dough in foil paper and let it rest in the fridge for at least an hour;
- Divide the dough in small sticks, and cut small portions;
- Place the small balls on an oven pan, covered with baking paper;
- Let them rest in the fridge for 30 minutes;
- Cook them 135C (if you're using a ventilated oven, otherwise 160C) for 20 minutes;
- Let them cool off;
- Melt the chocolate;
- Using a tea spoon, place the chocolate on the balls' flat part;
- Cover the chocolate with another ball;
- Let the chocolate cool down, and serve.

ENJOY.
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Old 03-06-2011, 05:51 AM   #250
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FASCHINGKRAPFEN (TRENTINO-ALTO ADIGE)



Faschingkrapfen is a typical Sudtiroler carnival fried sweet. Since I made some this morning, I thought to share some.

INGREDIENTS
Yeast: 1 ounce
Sugar: 1,5 ounces
Milk: 4 fl. oz.
Melted butter: 1,5 ounces
2 Eggs
Flour: 15 ounces
Vanilla essence
Powdered sugar: 1 bag
Salt
Rhum: 0,3 fl. oz.
Apricot jam, for the stuffing

PREPARATION:
- Break the yeast and the sugar with the warm milk;
- Let it rest, covered, for 20 miuntes
- Melt the butter, add eggs and powdered sugar, grated lemon skin, salt, Rhum;
- Let it rest 20 minutes, covered;
- Work the dough, stretch it to 1 cm in height;
- With the help of a glass, make small circles (4 inches in diameter);
- Let them rest 20 minites, covered;
- Fill each circle with jam, and close it well;
- Put the Faschinskrapfen in the melted butter with the clamp on the bottom;
- Let them rest for 15 minutes in a warm place;
- Warm the oven to 180C and cook them until they are golden;
- Complete dusting with powdered sugar.

ENJOY.
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